Green Chili Chicken Enchilada's
Miz Helen's Kitchen
16 Enchilada's
3 cups Chicken Breast Chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon Chipotle powder (for less spicy use 1/2 teaspoon)
1 cup sharp Cheddar Cheese grated (use Longhorn Cheese if available)
1 cup Pepper Jack Cheese grated
For The Sauce
1 cup chopped Green Chilis
1 1/2 cups Green Chili Enchilada Sauce
2 cups Sour Cream
16 Corn Tortilla's
The Chicken
I poached my chicken breast in very salty water, then let cool before chopping.
Season the chopped chicken with the salt, pepper, cumin and Chipotle powder.
Mix the Cheddar and the Pepper Jack Cheese together.
For The Sauce
Mix the Green Chili's the Green Chili Enchilada Sauce and the Sour Cream
The Tortilla's
In an effort to present a healthy option, I heated my tortilla's in a tortilla warmer in the micro wave for 45 seconds. This will make them easier to roll without dipping them in the hot lard.
The Enchilada
Layer the chicken right down the center of the tortilla then layer the cheese on top.
Add about 1/2 cup of the sauce to the bottom of the baking dish.
Roll the tortilla and place in the baking pan seam down. Cover the enchilada's with a generous portion of the sauce.
Cover and bake at 350 degrees for 30 minutes
Serve with the sauce on the side
I made 8 enchilada's in one pan that we had for dinner and the other pan of 8 I baked and are in the freezer for another day. They will freeze very well.